Quick broccoli soup
Ready in 20 minutes!
Creamy, green and full of flavor: broccoli soup with spicy cheese.
Closing time, growling stomach and not in the mood for complicated recipes? Then the creamy broccoli soup is my absolute insider tip for you! I cook it almost every week – because it's ready in 20 minutes, full of green power and tastes heavenly with melted cheese.
Sautéed leeks bring a spicy-sweet note, potatoes provide a creamy consistency, broccoli and peas provide the extra portion of greens. The vegetables are gently cooked in vegetable broth and finely pureed with cream. For the finishing touch: Remove some green vegetables before pureeing and add them again later as a topping. Finally, stir in only grated cheese and enjoy the soup immediately!
Closing time, growling stomach and not in the mood for complicated recipes? Then the creamy broccoli soup is my absolute insider tip for you! I cook it almost every week – because it's ready in 20 minutes, full of green power and tastes heavenly with melted cheese.
Sautéed leeks bring a spicy-sweet note, potatoes provide a creamy consistency, broccoli and peas provide the extra portion of greens. The vegetables are gently cooked in vegetable broth and finely pureed with cream. For the finishing touch: Remove some green vegetables before pureeing and add them again later as a topping. Finally, stir in only grated cheese and enjoy the soup immediately!
Preparation time: 20 min. Level: easy
Ingredients
Ingredients
For 4 Persons
300 g Potatoes
1 bar Leek
500 g Broccoli
1 red onion
2 tbsp Oil
1.2 l Vegetable broth
salt, pepper, sweet paprika
150 g Frozen peas
100 g Whipped cream
100 g grated cheddar
Parsley for garnish
Chili flakes for garnish
Preparation
1
Peel the potatoes and cut into small cubes. Wash the leeks and cut into rings. Wash the broccoli and cut into small florets from the stalk. Peel the onion and dice finely.
2
Heat the oil. Sauté the onion and leek in it. Add potatoes and broccoli. Pour in the broth, bring to the boil. Season with salt, pepper and paprika. Cover and simmer for about 15 minutes. Add peas about 5 minutes before the end of the cooking time. Remove some broccoli and about 2 tablespoons of peas from the soup. Add cream to the soup, puree the soup finely. Stir in the cheese, except for 2 tablespoons, and let it melt. Add the broccoli and peas again. Serve the soup. Sprinkle with leftover cheese and garnish with parsley and some chilli flakes if desired.
Nutritional values Per serving
421 kcal
19 g protein
27 g fat
26 g carbohydrates
For 4 Persons
300 g Potatoes
1 bar Leek
500 g Broccoli
1 red onion
2 tbsp Oil
1.2 l Vegetable broth
salt, pepper, sweet paprika
150 g Frozen peas
100 g Whipped cream
100 g grated cheddar
Parsley for garnish
Chili flakes for garnish
Preparation
1
Peel the potatoes and cut into small cubes. Wash the leeks and cut into rings. Wash the broccoli and cut into small florets from the stalk. Peel the onion and dice finely.
2
Heat the oil. Sauté the onion and leek in it. Add potatoes and broccoli. Pour in the broth, bring to the boil. Season with salt, pepper and paprika. Cover and simmer for about 15 minutes. Add peas about 5 minutes before the end of the cooking time. Remove some broccoli and about 2 tablespoons of peas from the soup. Add cream to the soup, puree the soup finely. Stir in the cheese, except for 2 tablespoons, and let it melt. Add the broccoli and peas again. Serve the soup. Sprinkle with leftover cheese and garnish with parsley and some chilli flakes if desired.
Nutritional values Per serving
421 kcal
19 g protein
27 g fat
26 g carbohydrates
How to use broccoli stalk: This is how it's easy
The use is especially ideal for soups. Simply peel until no more woody spots are visible, cut into small cubes and cook. By the way, the stalk also tastes good as a raw vegetable and is reminiscent of kohlrabi.
The use is especially ideal for soups. Simply peel until no more woody spots are visible, cut into small cubes and cook. By the way, the stalk also tastes good as a raw vegetable and is reminiscent of kohlrabi.